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PREP TIME 10 MINS COOK TIME 2 HOURS TOTAL TIME 2 HRS 10 MINS
YIELDS ABOUT 9 CHEESECAKES
INGREDIENTS
Cheesecake Filling
- 1.5 cups soaked cashews (I soak in warm water overnight but at least 3 hours works)
- 2 tb maple syrup
- 2 tablespoons coconut oil
- 1/3 cup creamy peanut butter
- 1/3 cup vanilla unsweetened almond milk
- vanilla extract
Crust
- 10 pitted medjool dates
- 1/2 cup almond flour
- 1/2 cup peanuts
- Toppings
- 1/3 cup unsalted peanuts
- 1/3 cup dark chocolate chips
DIRECTIONS
- First strain the cashews
- Line a cupcake/muffin tray with liners
- First begin making the crust, in a food processor, pulse all crust ingredients together until a "dough" is formed, the ingredients should be well blended together
- Using a spoon, scoop about 2 tablespoons into each muffin tin and press down with your hand to form
- Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the "cheesecake filling" ingredients in there
- Pulse together until it is a doughy, creamy consistency
- Add to each muffin tin and fill about ¾ way
- Add dark chocolate chips and peanuts on top of each "cheesecake"
- Cover with tin foil
- Pop in the refrigerator for about 2-3 hours or until firm
Follow my PINTEREST ACCOUNT in Chloe Ditan
Source : http://rachlmansfield.com/no-bake-peanut-butter-cup-cheesecakes/
